ArticleFoods (Basel, Switzerland)2025
Preparation, Structural Characterization of Octenyl Succinic Anhydride-Modified Bamboo Shoot-Derived Cellulose Nano-Crystals.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
To tackle the poor emulsibility of hydrophilic cellulose nanocrystals (CNCs), this study prepared octenyl succinic anhydride (OSA)-modified bamboo shoot CNC (OSNC) via acid hydrolysis and esterification, using microcrystalline cellulose (MCC) as a control. The degree of substitution (DS), chemical structure, crystalline structure, morphological characteristics, zeta potential, wettability, and thermal stability of OSNC and OSA-modified MCC (OSA-MCC) were characterized using multiple techniques. Results showed that at the optimal cellulose-to-OSA ratio (1:0.225), OSNC had a higher DS (0.029 ± 0.01) than OSA-MCC (0.024 ± 0.02). FTIR confirmed successful OSA grafting; XRD showed a preserved cellulose I crystal form with slightly reduced crystallinity; OSNC had improved dispersion stability (zeta potential: -44.0 mV), balanced amphiphilicity (contact angle: 61.8°), and enhanced thermal stability. This work enables high-value utilization of bamboo shoot by-products and supports developing green food-grade cellulose-based nanomaterials for food emulsions.
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